My Recipes
Oat Milk Green Curry with Chickpeas & Vegetables
Lighter dairy-free Thai green curry using oat milk and peanut butter. Aromatic curry leaves add depth to chickpeas, mushrooms, and vegetables.
My Recipes
Miso Mushroom and Leek Pasta
A rich umami pasta where miso and sherry vinegar amplify mushrooms' savory notes, creating a layered dish with sautéed leeks in just 40 minutes
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Chinese Hot & Sour Lentil Soup
Quick Chinese-inspired hot and sour soup with green lentils, mushrooms, and silky egg ribbons. Tangy, warming, and deeply satisfying.
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Gochujang Pasta with Kimchi & Mushrooms
Korean-Italian fusion pasta with spicy gochujang, funky kimchi, and mushrooms. Creamy, umami-rich sauce with sesame oil instead of butter.
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Korean Doenjang Jjigae with White Beans
Hearty Korean fermented soybean paste stew with white kidney beans, mushrooms, and vegetables. Deeply savory, warming, and umami-rich.
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Mushroom and Pea Kheema (Masaruma Matar ka Keema)
A vegetarian take on kheema using finely chopped mushrooms and peas, served uniquely in hollowed-out brioche buns.
My Recipes
Mushroom Leek Pie
A rustic savory pie of caramelized onions, leeks, and herb-roasted mushrooms bound with egg, parmesan, and oat milk in a buttery pâte brisée shell.
My Recipes
Spinach Lasagna
A hearty vegetarian lasagna layered with wilted spinach, creamy ricotta, roasted vegetables, and a rich tomato sauce topped with Parmesan.
My Recipes
Vegan Mushroom Gravy
A silky, deeply savory vegan gravy built on caramelized porchini and baby portobello mushrooms thickened with flour and seasoned with soy sauce.
My Recipes
Special Chicken
Flour-dredged chicken cutlets served over wilted spinach and topped with a pan sauce of mushrooms, onions, bell pepper, capers, and white wine.
My Recipes
Sauerkraut, Onions, and Mushrooms
The title says it all. This recipe pairs well with Potato Dumplings Ingredients 1 medium yellow onion, chopped 1 medium purple onion, …
My Recipes
Mushroom and Gruyère Quiche
A savory quiche packed with roasted cremini, portobello, and shiitake mushrooms, bound with buttermilk eggs and melted Gruyère in a flaky pie shell.